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Pasta with Spiced Beef, Caramelized Onions and Herbed Yogurt

Pasta with Spiced Beef, Caramelized Onions and Herbed Yogurt

By Courtney HillApril 25, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour
  • Rating

Khingal is a traditional noodle dish from Azerbaijan. There are two main types: the brothy sulu khingal, made with lamb meat and chickpeas, and guru khingal, which inspired this recipe. The comforting dish features pasta layered with fried ground meat and garlicky, herb-flecked yogurt. Guru khingal typically is prepared with ground lamb, but we use beef and caramelized onions to lend silky sweetness to the sauce. The dish traditionally includes homemade noodles cut into diamond shapes, but for ease, we swap in dried pappardelle that we break into shorter lengths. Keep a close eye on the onions so they don’t brown too quickly; reduce the heat if needed and add a tablespoon of water to slow down the browning.

Ingredients
  • 1

    cup plain whole-milk yogurt

  • ½

    cup lightly packed fresh cilantro, finely chopped

  • ½

    cup lightly packed fresh dill, finely chopped

  • 2

    medium garlic cloves, finely grated

  • Kosher salt and ground black pepper

  • 4

    tablespoons ghee or neutral oil, divided

  • 1

    pound 80 percent lean ground beef or ground lamb

  • ½

    teaspoon ground turmeric

  • ¼

    teaspoon ground cumin

  • 2

    medium yellow onions, chopped

  • 12

    ounces dried pappardelle, broken into rough 2-inch lengths (see headnote)

  • 1

    teaspoon ground sumac (optional)

Step 1

In a small bowl, stir together the yogurt, cilantro, dill, garlic and ¼ teaspoon salt; set aside. In a 12-inch skillet over medium-high, heat 2 tablespoons ghee until shimmering. Add the beef, turmeric, cumin and ½ teaspoon each salt and pepper. Cook, breaking the meat into small pieces, until well browned and crisp, 7 to 10 minutes. Transfer to a small bowl; set aside.

Step 2

In the same skillet over medium-high, combine the remaining 2 tablespoons ghee, the onions and 1 teaspoon salt. Reduce to medium and cook, stirring occasionally, until the onions are softened and golden brown, about 15 minutes.

Step 3

Meanwhile, in a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve ¾ cup of the cooking water, then drain in a colander. Spoon 2 tablespoons of the yogurt mixture onto the pasta, toss to combine, then transfer to a serving platter.

Step 4

Stir the reserved cooking water into the onions. Add the beef and cook over medium, stirring, until the mixture is saucy, about 2 minutes. Off heat, taste and season with salt and pepper. Spoon the sauce over the pasta, followed by the remaining yogurt mixture. Sprinkle with the sumac (if using).

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